HAZELNUT MERINGUES
Steps:
- Hazelnut powder:
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
- If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.
- Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
- Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
- In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.
- Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
- Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.
- Serve immediately, or let cool and fill or top with ganache.
- In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.
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AlAmin Shekh
[email protected]These meringues are perfect for a special occasion.
Florence Ogbalor
[email protected]I made these meringues for a party and they were a huge hit! Everyone loved them.
Maria Abella
[email protected]These meringues are a great way to use up leftover egg whites.
Arthur Kaunda
[email protected]I'm not a big fan of hazelnuts, but these meringues were still delicious. The texture was perfect.
Kaleab Walelign
[email protected]These meringues are so beautiful! I can't wait to try them.
Rajpoot qasim
[email protected]I had a hard time getting the meringues to stiffen. I ended up having to beat them for over 10 minutes.
nancy wanjiru
[email protected]The meringues were a bit too sweet for my taste, but otherwise they were delicious.
aakash chau
[email protected]I've made these meringues several times now and they always turn out great. They're a favorite with my family and friends.
Tipu Gujjar
[email protected]These are the best meringues I've ever had! The hazelnut flavor is amazing.
French Doggo
[email protected]The recipe was easy to follow and the meringues turned out perfectly. I love the delicate hazelnut flavor.
Tia Yacoub
[email protected]These meringues were a hit! They were so light and airy, and the hazelnut flavor was divine. I will definitely be making these again!